Striped Bass With Yuzu Kosho And Wilted Spinach Recipes
WILTED ASIAN GREENS
These Asian greens serve as a leafy green bed for our Grilled Tuna with Miso Shallot Caramel.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Vegetables Bok Choy Recipes
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat, and add 1 tablespoon olive oil. Add 1 teaspoon garlic, and cook until fragrant.
- Add cabbage; stir until it is just wilted, 2 to 3 minutes. Transfer to a large bowl. Repeat process with 1 tablespoon olive oil, 1 teaspoon garlic, and bok choy; cook 1 to 2 minutes. Add to cabbage mixture. Repeat process with 1 tablespoon olive oil, 1 teaspoon garlic, and mizuna; cook 1 to 2 minutes. Add to cabbage mixture. Repeat process with remaining tablespoon olive oil, teaspoon garlic, and the tatsoi; cook 1 to 2 minutes. Add to the cabbage mixture.
- Combine vinegar, tamari, salt, and pepper. Pour over greens; toss, and serve.
SEA BASS WITH WARM VEGETABLE SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 5
Steps:
- Heat oil in a large nonstick skillet. Season fish with salt and pepper. Place in pan skin-side down. Cook until golden brown, about 5 minutes. Turn, and cook until golden brown and medium-to-medium-rare in the center, about 5 minutes more.
- Place a spoonful of sauce and some warm vegetable salad in the center of each plate. Top with a piece of fish. Drizzle with oil and sprinkle with pepper. Serve immediately.
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